Description
A fresh and vibrant salad combining juicy grilled chicken, sweet blueberries, crisp vegetables, and tangy feta cheese, all tossed in a light balsamic vinaigrette.
Ingredients
- 6 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1/2 clove garlic, minced
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lb boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups spring mix greens
- 1/2 cup dried cranberries
- 1 1/4 cups fresh blueberries
- 1/2 cup chopped red onion
- 1 cup chopped cucumber
- 3/4 cup crumbled feta cheese
Instructions
- Prepare the vinaigrette by whisking together olive oil, balsamic vinegar, garlic, honey, salt, and pepper until smooth. Set aside.
- Season chicken breasts with salt and pepper.
- Grill or cook chicken over medium-high heat for 6 to 8 minutes per side until fully cooked (internal temperature 165°F/75°C).
- Let chicken rest for 5 minutes, then slice into thin strips.
- In a large bowl, combine spring mix greens, dried cranberries, blueberries, red onion, and cucumber.
- Top with sliced chicken and crumbled feta cheese.
- Drizzle vinaigrette over the salad just before serving and toss gently if desired.
Notes
- Use fresh blueberries for best texture and flavor.
- Let chicken rest before slicing to retain juices.
- Keep dressing separate until serving to prevent soggy greens.
- Can substitute feta with goat cheese or omit for dairy-free.
- Add nuts or avocado for extra texture and richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
